Gourmet Kosher Cooking

Gourmet Kosher Cooking

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Milk Pops

Everyone wants a frozen treat in the summer. Ice pops often satisfy that urge but sometimes we want something with a little more body, with a little more…apologies to those who are lactose intolerant or allergic…milk.

Purée all ingredients in a blender or with a hand-immersion blender. Pour into 8 ice pop molds or paper cups. Partially freeze. Top molds with holders or insert wooden popsicle sticks into cups. Return to freezer until solid – 6 to 8 hours.

In a small saucepan over medium heat, stir together sugar, cornstarch, cocoa and milk. Bring to a boil; immediately reduce heat and simmer, stirring constantly, until thick, about 2 minutes. Remove from heat. Stir in vanilla and butter or margarine. Refrigerate until cool, about 20 minutes. Pour into 8 ice pop molds or paper cups. Top molds with holders or insert wooden popsicle sticks into cups. Freeze until firm, about 8 hours.

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